The Perfect Banana Muffins
User Reviews
4.6
The Perfect Banana Muffins
Description
This recipe for The Perfect Banana Muffins combines mashed ripe bananas with flour, sugar, baking powder, salt, eggs, applesauce, milk, and vanilla extract. The mix yields a muffin batter that is slightly lumpy, indicating minimal mixing to keep the texture tender and moist.
Baking at high heat initially then reducing allows the muffins to rise well and develop a golden crust while staying soft inside. The flavor is lightly sweetened with bananas and enhanced by vanilla, balanced without being overly sweet.
These muffins work well as a breakfast or snack and can be made in different sizes depending on preference. Substituting applesauce with butter is possible to adjust moisture and richness.
For dairy-free versions, plant-based milk can be used without affecting the batter texture significantly. Nutritional details vary with muffin size.
Ingredients
- 2½ cups all-purpose flour
- ¾ cup sugar granulated
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 banana roughly mashed with a fork, ripe
- 2 egg
- ½ cup applesauce
- ⅓ cup milk I used lactose free
- 1 teaspoon vanilla extract
Instructions
- Prepare oven and muffin pan: Preheat the oven to 425°F. Spray a 6 or 12 muffin baking pan with cooking spray, or line it with muffin liners.
- Combine dry ingredients: In a large bowl combine the flour, granulated sugar, baking powder and salt. Set aside.
- Combine wet ingredients: In another bowl whisk the mashed bananas with the eggs, applesauce, milk and vanilla extract.
- Make batter: Add the banana mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.
- Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. The batter should be enough for 12 small muffins or 6 jumbo muffins.
- Bake: Turn down the oven to 400°F and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
Notes
- You can substitute the applesauce with cold butter for a richer texture; cut it into the flour until crumbly before adding wet ingredients.
- Use plant-based milk to make this recipe dairy-free.
- About 1⅓ cups of mashed banana (approximately 4 medium bananas) works well for this recipe.
- Nutritional information is based on making 6 jumbo muffins; if making 12 regular muffins, halve the values accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1jumbo muffin | |
| Calories | 398kcal | 20% |
| Carbohydrates | 86g | 29% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Cholesterol | 55mg | 18% |
| Sodium | 418mg | 17% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 122mg | 12% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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